Celebrate the goat cheese revolution (Louisville Courier-Journal)
Twenty years ago, fresh goat cheese was hard to find locally, but not anymore. When I went shopping a few days ago, I started at the Bardstown Road Farmers Market, where Judy Schad ? one of the instigators of the goat cheese revolution ? was handing out samples...more...Kitchen Technician: Guess who wins in showdown between chef and popular dish? (Milwaukee Journal Sentinel)
When I moved back to Milwaukee in 1980 and started as chef at John Byron?s, I inherited a menu that had been running for a couple of years. The menu was moderate in size and dominated by one dish, Spinach Stuffed Trout. The reason I say dominat......more... Datebook - June 20, 2008 (Estes Park Trail Gazette)
?5 Minutes Max? 7 p.m. presented by the Fine Arts Guild of the Rockies, a fun community talent show and competition featuring dancing, singing, comedy and more at the American Legion, corner of Hwys 7 and 36. Snack and cash bar open to the public....more... Dine with chefs and farmers (Seattle Times)
Join local farmers and chefs at the Aug. 24 Incredible Feast; Seattle Dames to release new cookbook; Costco to post mercury warnings in seafood section; James Gaddis and Holly Smith team up to redo menu at McCaw Hall; An art contest for PBR fans; Bin Vivant opens in Kirkland; Bon Appetit names Baguette Box among nation's best sandwich spots....more... Pie-baking class returns (The News & Observer)
If you missed Phoebe Lawless' pie-baking class last month at A Southern Season, you have another chance....more... Crazy Cactus holds official opening (The Phoenix)
PHOENIXVILLE ? The Phoenixville Regional Chamber of Commerce held a ribbon cutting at Crazy Cactus Mexican Restaurant, 1145 Valley Forge Road (Route. 23) Wednesday afternoon. If......more... CHEW ON THIS (The Post and Courier)
Join the folks at Ted's Butcherblock 7:15-8:30 p.m. tonight and see the big green egg handle grilling and smoking....more... 2 states, 2 books, 2 results (The Billings Outpost)
Montana Cooking: A Taste of the Big Sky Country , by Greg Parent. Three Forks Imprint of The Globe Pequot Press, Guildford, Conn., 1988. 245 pages (paperback), $19.95....more... The Bay Area's visionary chefs (San Francisco Chronicle)
California is a culinary gold mine. The state grows the food that feeds the world, and the Bay Area nurtures the chefs who prepare it. Many national dining trends have their roots here, and it's where dedicated food lovers and chefs from around the country... ...more... |